Spicy Ketchup
Recipe courtesy of
Marcus Samuelsson
- Total:
- 20 min
- Prep:
- 10 min
- Cook:
- 10 min
- Yield:
- 2 1/3 cups
- Level:
- Easy
Ingredients
Directions
Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.
Puree the peppers and ketchup in a blender until smooth.
Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
Keep in an airtight container in the refrigerator for up to 2 weeks.
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